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The sweetness of the roasted beets works well with tart grapefruit in this healthy beet salad recipe. Turn this beet salad into an entree by adding seared scallops or white fish, such as halibut or cod.

Source: EatingWell Magazine, January/February 2014

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Recipe Summary

total:
1 hr 30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F.

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  • Wrap beets in foil and bake until tender when pierced with a knife, 40 minutes to 1 hour. When cool enough to handle, peel, trim and cut into wedges.

  • Whisk oil, mustard, vinegar, chopped cilantro, salt and pepper in a large bowl. Slice both ends off grapefruit. With a sharp knife, remove the peel and white pith; discard. Working over the bowl, cut the segments from their surrounding membranes. (Discard membranes). Repeat with orange. Add fennel and the beets. Toss to coat. Let stand for 15 minutes. Serve topped with pistachios and cilantro leaves and flowers or fennel fronds, if desired.

Tips

Make Ahead Tip: To make ahead: Roast beets (Steps 1-2), peel and refrigerate for up to 3 days. Bring to room temperature before adding to salad.

Nutrition Facts

about 1 cup
239 calories; protein 3.6g; carbohydrates 22.7g; dietary fiber 6.1g; sugars 15.7g; fat 16.1g; saturated fat 2.2g; vitamin a iu 1285.8IU; vitamin c 50.7mg; folate 123.6mcg; calcium 68.3mg; iron 1.4mg; magnesium 42mg; potassium 703.3mg; sodium 434.2mg; thiamin 0.1mg; added sugar 1g.

1 fruit, 1 1/2 vegetable, 3 fat

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